Recipe courtesy of Paula Deen
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Total:
1 hr 20 min
Prep:
10 min
Inactive:
1 hr
Cook:
10 min
Yield:
about 8 servings
Level:
Intermediate

Ingredients

Directions

In the top of a double boiler or in a heavy-bottomed saucepan, beat egg yolks with sugar, salt, and sherry. Beat until smooth. Cook for 8 to 10 minutes or until sauce thickens, stirring constantly. Remove from heat and let cool completely. In the bowl of a mixer, whip cream until it holds peaks. When sauce has cooled completely, gently fold in whipped cream. Serve over chilled, drained pears for a quick and easy cool dessert.

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